Almost Barefoot Contessa: Orange Pound Cake

2 c butter, softened

5 c sugar, divided per recipe instructions

8 large eggs

6 c flour

1 tsp baking powder

1 tsp baking soda

2 tsp salt

2 c orange juice, divided per recipe instructions

1 1/2 c buttermilk

2 tsp vanilla

4 1/4 c powdered sugar

Preheat oven to 350 degrees. Grease and flour 8 mini loaf pans or 4 4 x 8" loaf pans (or 4 mini loaf pans and 2 4 x 8" loaf pans). Cut parchment paper to fit bottoms of pans. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In a small saucepan, combine 1 c sugar and 1 c orange juice. Set aside. In a medium measuring cup, combine buttermilk, 1/2 c orange juice, and vanilla. Set aside. Cream butter and 4 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Divide mixture among pans. If using mini loaf pans, use 4 level #10 dishers per pan. Bake 42 minutes for mini loaf pans or 55 minutes for 4 x 8" loaf pans. While cakes are baking, heat orange juice & sugar mixture until sugar dissolves. Set aside. Let cakes cool 10 minutes in pan. Remove loaves to wire rack set over a shallow pan. Pour warm syrup evenly over each loaf. When completely cool, make icing by combining powdered sugar and 6 tbsp orange juice. Pour over cakes and allow icing to dry and harden before wrapping or serving.